Black Truffle Cauliflower Cheese
Ingredients
- 1 small cauliflower
- 1 small Romanesco cauliflower
- 125 g of butter
- 125 g of plain white flour
- 1250 mls of whole milk
- 2 tsp of Maille mustard with Black Truffle & Chablis White Wine
- 1 pack of pancetta lardons
- 50 g of grated cheddar cheese
- Grated Gruyère cheese to top
- Fresh thyme
- Salt and pepper to taste
Preparation
-
Pre-heat the oven to 200° C.
-
Break the Romanesco and the regular cauliflower into florets, boil for 10 minutes and spread evenly in oven proof dish.
-
Prepare the bechamel sauce: melt 1/2 pack of butter, add the flour and stir; then add the milk and continue to stir. Add the Maille Black Truffle mustard. Add grated cheddar cheese and melt into the sauce.
-
Meanwhile, fry the pancetta lardons and mix them into the sauce. Add salt and pepper to taste.
-
Pour the sauce over the cauliflower and top with grated Gruyère and fresh thyme.
- Bake for 30 minutes and serve.